Springtime Favorites
Springtime Favorites
Springtime Favorites
Try these recipes for mesquite veggies, slow cooker tacos al pastor, and Aunt Sue Mills’ Kentucky pound cake.
Springtime means a fresh bounty of seasonal produce and a chance to work with new ingredients and spices in the kitchen. This month, we’re sharing tasty recipes from our Neighbor’s Club members inspired by the new season.
For a healthy, flavor-packed side dish, try Wanda’s recipe for mesquite veggies. Luis’ tacos al pastor are a delicious slow cooker option to feed your whole family. And Betty’s Kentucky pound cake is a bright, fruity treat to welcome warmer weather.
Mesquite Veggies
Slow Cooker Tacos
Al Pastor
Aunt Sue Mills’
Kentucky Pound Cake
Mesquite Veggies
By Wanda Shaw from Fruitland, Idaho
Mesquite Veggies in bowl
Mesquite Veggies in bowl
30 Minutes Prep
30 Minutes Cook
10 to 12 servings
  • 5 red potatoes, unpeeled and cut into 1-inch pieces
  • 4 bell peppers (any colors), cut into 1-inch pieces
  • 1/2 yellow onion, cut into 1-inch pieces
  • 1 pound asparagus, cut in 2-inch pieces
  • 1 yellow squash, cut into 1-inch half moons
  • 1 zucchini, cut into 1-inch half moons
  • 1 1/2 tablespoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon brown sugar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon rosemary
  • 1/2 teaspoon marjoram
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon sage
  • 1/4 teaspoon ground mustard
  • 1/4 teaspoon chipotle powder
  • 1/4 teaspoon sea salt
  • 3 tablespoons olive oil
  • 1 lemon, quartered, for serving (optional)
This recipe was edited lightly to include spring vegetables. However, you can switch out the vegetables to adapt the recipe for every season.
Mesquite Veggies in bowl on table
  1. Preheat oven to 375 F. In a large bowl, combine potatoes, bell peppers, onion, asparagus, squash, and zucchini.
  2. Make the seasoning: In a small bowl, mix paprika, cumin, brown sugar, garlic powder, onion powder, rosemary, marjoram, black pepper, sage, ground mustard, chipotle powder, and sea salt.
  3. Drizzle olive oil over vegetables and add seasoning gradually. Mix until vegetables are completely coated.
  4. Spread the vegetables in a single layer onto two baking sheets.
  5. Bake vegetables 30 minutes, or until the potato pieces are tender, flipping halfway through.
  6. Serve vegetables with a squeeze of lemon juice on top, if you’d like.
Slow Cooker Tacos Al Pastor
By Luis Manuel Lizalde from Keyes, California
Slow Cooker Tacos Al Pastor on wooden table
Slow Cooker Tacos Al Pastor on wooden table
20 Minutes Prep
6 Hours Marinate
4.5 to 8 Hours Cook
8 servings
  • One 20-ounce can pineapple chunks, juice, and pineapple separated
  • One 7-ounce can chipotle peppers
  • 3 garlic cloves, peeled
  • Salt and pepper, to taste
  • 2 pounds pork shoulder
  • 1 yellow onion, cut into 1/2-inch pieces
  • Corn tortillas, for serving
  • Sour cream, for serving (optional)
  • Pineapple, for serving (optional)
Pair these tacos with your favorite salsa.
Slow Cooker Tacos Al Pastor with a side of salsa and cut pineapple
  1. In a blender, blend pineapple juice, chipotle peppers, garlic, salt, and pepper to make a marinade.
  2. Pour marinade into a large plastic bag and add pork shoulder, onions, and reserved pineapple chunks. Refrigerate for at least 6 hours, or overnight.
  3. When ready to cook, pour pork and marinade into a 6-quart slow cooker. Cook on high for 4 ½ hours or low for 8 hours, until pork is tender.
  4. Pull pork apart using a fork. Serve on tortillas with desired toppings.
It’s Taco Time!
Aunt Sue Mills’ Kentucky Pound Cake
By Betty Jenkins from Wake Forest, North Carolina
Aunt Sue Mills’ Kentucky Pound Cake on cutting board
Aunt Sue Mills’ Kentucky Pound Cake on cutting board
30 Minutes Prep
40 Minutes Bake
3 Hours Cool
8 to 10 servings

  • Butter or cooking spray for greasing
  • 2 cups sugar
  • 4 eggs, yolks and whites separated
  • 2 1/2 cups self-rising flour
  • 2 tablespoons hot water
  • 1 1/2 cups vegetable oil
  • 1/4 cup coconut chips
  • 1 cup walnuts, halved
  • 1 cup fresh pineapple chunks (about 1/4 of a whole pineapple)

  • 1/4 cup orange juice
  • 1/4 cup pineapple juice
  • 1 cup powdered sugar
  • 8 ounces (1 stick) cream cheese
This vibrant pound cake flaunts the flavors of pineapple and coconut.
Aunt Sue Mills’ Kentucky Pound Cake on marble table
  1. Preheat oven to 350 F. Grease a 6-cup loaf mold with butter or cooking spray.
  2. In a bowl, mix sugar and egg yolks.
  3. In a separate bowl, mix flour, water, and oil, then combine with sugar and egg yolk mixture. Fold in coconut chips, walnut, and pineapple chunks and mix until batter is formed.
  4. In another bowl, using an electric mixer, beat egg whites until soft peaks form.
  5. Using a spatula, gently fold egg whites into batter.
  6. Pour batter into prepared mold and bake for 40 minutes, or until a toothpick inserted through the center comes out clean.
  7. While cake is in the oven, make the glaze: In the bowl of an electric stand mixer, combine orange juice, pineapple juice, powdered sugar, and cream cheese.
  8. Remove the cake from the oven, and while it’s still hot, drizzle the glaze on top.
  9. Let sit for at least 3 hours, allowing the glaze to soak into the cake.
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